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Braised Pork with Cherry Gravy
by Emily C.
Prep time: 1 hours
Cook time: 4 hours
Total time: 5 hours
Yield: 6
servings
Description:
A recipe sure to impress any of your guests.
Ingredients:
- 4lbs boneless pork shoulder, tied
- Salt and pepper To Taste
- 7 tablespoons vegetable oil
- 6 celery ribs, coarsely chopped
- 2 carrots, coarsely chopped
- 3 large onions, coarsely chopped
- 1/4 cup tomato paste
- 1 cup dry red wine
- 6 cups chicken stock or broth
- 1 cup dried sour cherries
- 2 large fennel bulbs, thinly sliced
- 2 large leeks, white and pale green pars, sliced crosswise 1/2 inch thick
- 1 1/2 cups heavy cream
- 1/4 cup grated young pecorino cheese
- 1/4 cups chives, cut into 1/2 inch lengths
Steps:
- 1 Preheat oven to 350 degrees
- 2 Season pork with salt, and pepper.
- 3 In a large Dutch oven, brown the pork in 2 tablespoons of oil. Once cooked, remove the pork and pour out the fat.
- 4 Add 2 tablespoons oil into pot, add celery, carrots, and 2 onions to oven, cook over moderate heat for 15 minutes or until golden
- 5 Add the tomato paste, wine and stock, bring to a boil
- 6 Add pork and cherries, cover and braise in oven for 4 hours. Cool and refrigerate overnight.
- 7 Skim the fat from the liquid and remove the pork
- 8 Boil gravy for about 25 minutes or until reduced to 1½ cups. Strain gravy into saucepan and season with salt and pepper
- 9 Untie the pork, slice into six medallions
- 10 In a skillet, mix 2 tablespoons of the oil with the fennel, leeks, and remaining onion. Cook over moderate heat for 7 minutes until softened
- 11 Add the cream and simmer for 10 minutes until thickened. Add cheese and chives and season with salt and pepper.
- 12 In nonstick skillet, heat the remaining 1 tablespoon of oil. Add the pork and brown well. Serve with the gravy and vegetables.
